Pulled Pork with Hot Vinegar by Timothy Hollingsworth
Prep time 10 mins
Cook time 8 hrs|
This pork is packed with flavor. Dry rubbed in seasonings, slow smoked, then topped with a homemade hot vinegar sauce, it’s a new twist on an old favorite
1 EA Bone-In Pork Shoulder
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup paprika
1/4 Tbsp granulated garlic
1/4 cup GRANULATED Onion
1/4 cup KOSHER SALT
1/4 Tbsp GROUND BLACK PEPPER
1/4 Tbsp Dry Sage
1/4 Tbsp Dry Mustard
1/4 Tbsp Ground Ginger
1/4 Tbsp Cayenne Pepper
2 cups apple cider vinegar
3/4 cup brown sugar
1/4 cup ketchup
1/2 tbsp tabasco
1 tbsp chili flakes
1 tsp black pepper
1 tsp salt
1 tsp celery seed
Mix all ingredients together in a bowl. Rub pork shoulder with 1/2 cup of the dry rub.
When ready to cook, start Traeger according to grill instructions. Set the temperature to 225 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill).
Place pork shoulder on grill and smoke for 4 hours, undisturbed. After 4 hours, check the internal temperature.
Continue to check pork shoulder once every 60-90 minutes, making sure the shoulder doesn't become too dry or render too quickly.
When the internal temperature of pork reaches 190 degrees F (about 8-10 hours), remove from Traeger.
Pull the pork, leaving shoulder whole in it's own juice as much as possible.
For the hot vinegar: Place all ingredients into a sauce pan and bring to a simmer. Whisk until the sugar and salt are dissolved. Remove from heat and cool to room temperature.
Drizzle vinegar over the pulled pork, use as sauce on the side, or as a topping for pulled pork sliders. Pour leftover vinegar into a bottle jar, can keep for 1-2 weeks. Enjoy!
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